| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee was observed to be eating and food preparation table at the beginning of the inspection. Several employee food items, open containers and drinks were observed to be stored above foods in standing cold holding unit at the food service area. |
The employee observed eating at the food preparation table was observed to moved to a designated area. Person in charge had employee removed all open personal foods from being stored in standing cold holding unit at the food service area. |
Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee observed to handle chemical bucket with single use gloves and employee did not remove single use gloves and wash their hands after handling chemcial bucket. Employee was observed to be return to handling utensil and food preparation after handling chemical bucket. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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A package of corn cakes in the standing cold holding unit of the food service area was observed to be swollen. |
Person in charge voluntary discard the food referenced in the violation in the trash during routine inspection. |
Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw meats in the back storage chest freezer did not have raw meats separated by species. Observed raw beef over shrimp. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The ban saw in the meat department was observed to be have dried food residues and build up on the blades, blade guards and the underside of the ban saw. Ban saw is in an ambient temperature meat department. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Facility's dish machine, chlorine based, was checked and recorded at 10 ppm. |
Facility primed the dish machine and checked the hose and the automatic dish washers was rechecked at 100 ppm. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Deep fried thick pork skins at the hot holding case were observed to have internal temperature of 80-83 degrees F. |
Person in charge voluntary discard the food referenced in the violation in the trash during routine inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Thick cut pork skins, raw beef with spice mixes and in house made salsa containers (3 in total) in walk in cold holding unit were observed to have internal temperature of 46-48 degrees F. Raw beef at the meat case was observed to have internal temperature of 46 degrees F. Dairy based Jello at the front register cold holding unit had an internal temperature of 48 degrees F. |
Person in charge voluntary discard the food referenced in the violation in the trash during routine inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Deli meat ham in the standing cold holding unit was observed to not have an open/preparation or discard/expiration date. |
Person in charge voluntary discard the food referenced in the violation in the trash during routine inspection. |
Priority (P) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Observed to containers of meat jerky being stored at ambient temperature at the top of the meat counter. Designated person in charge indicated it was a dried meat that is sliced and hung at room temperature for drying. Discussed with Designated person in charge this is specialized process. |
Person in charge voluntary discard the food referenced in the violation in the trash during routine inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Walk in cold holding unit had an ambient temperature of 50.1 degrees F. Thermometer at walk in cold holding unit was observed to be 54 degrees F. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Facility is repackaging deli meat and Mexican style soft cheese for retail sales. Food label was missing the following information: common name, ingredient list and name and address of the manufacture and retail facility. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Several foods such as pots of beans and salsa were observed to be stored in standing cold holding unit and the walk in cold holidng unit uncovered and unprotected. Several foods in the chest freezer in the meat department such as cow hoofs were observed to be stored uncovered and unprotected. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Sausage in the back chest freezer was observed to be stored uncovered and unprotected and have build up of ice around the links of sausage. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Several employees in the food service area, who were handling and preparing foods were observed to have facial hair with no beard guards or beard restraints. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Several large pots and plates in the food service storage racks were observed to be stored not inverted or protected. |
Person in charge inverted all pots and plates during routine inspection. |
Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single use aluminum containers being stored under the food preparation table were observed to be stored not inverted. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The inside of the automatic dish machine, on the sprayers, sides and outside of the dish machine was observed to have an excessive amount of build up and dried food residues. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Storage racks and speed racks in the walk in cold holding unit of the food service were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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No cold water was available for use at the hand washing sink of the meat department. Hot water was available and cold water was available at the three-compartment sink, food service hand sink and restrooms. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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The light bulb being used in the hot holding case for the thick pork skins was observed to not be shielded or shatter resistant. |
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Core (C) |
0 |